. Public health laboratory work, including methods employed in bacteriological research, with special reference to the examination of air, water and food contributed . PlG*65.—Arrowroot X 200. larger extremity, and the granules average a triflesmaller—with the exception of the arrowroot named tous-les-mois, in which the granules are commonlyeven larger than those of potato. The granules donot swell with liquor potass^ as do those of Fig. 66.—Pea X 200. 3. Ovalish granules, with no concentric stria, hut with acentral linear hilum. May he pea, hean or maize. Pea.—Most have a central lon
. Public health laboratory work, including methods employed in bacteriological research, with special reference to the examination of air, water and food contributed . PlG*65.—Arrowroot X 200. larger extremity, and the granules average a triflesmaller—with the exception of the arrowroot named tous-les-mois, in which the granules are commonlyeven larger than those of potato. The granules donot swell with liquor potass^ as do those of Fig. 66.—Pea X 200. 3. Ovalish granules, with no concentric stria, hut with acentral linear hilum. May he pea, hean or maize. Pea.—Most have a central longitudinal hilum, which • There are many varieties of arrowroot, all of which, however,present the same general characteristics as to their starch granules ;the common variety is derived from Maranta arundinacea. 334 LABORATORY WORK. rarely presents a puckered appearance. The granulesare large. Bean.—Similar, but somewhat larger and more flat-tened [, broader) and slightly more uniform in size. Si w ^W^. Fig. 67.—Bean X 200, The hilum is much more commonly crossed by trans-verse lines ( puckered ).
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